Chicken and Broccoli Stir-Fry


2 chicken breasts, halved “fragments

a quarter teaspoon of garlic powder

season with pepper to taste

a third of a cup of cornstarch

3 tablespoons extra virgin olive oil, divided

1/2 medium onion, peeled and cut into tiny pieces

2 cups florets of broccoli, chopped into small pieces

1 red bell pepper, chopped into small bits

1 cup rice, uncooked


brown sugar, 1/4 cup (packed)

1 teaspoon grated fresh ginger

2 garlic cloves, minced

3 tbsp. mirin (see note)

2 tblsp soy sauce (optional)

1 teaspoon vinegar (rice) (or apple cider vinegar)

1/2 gallon of chicken broth

cornstarch, 1 tablespoon




It’s critical to prepare your ingredients before beginning this dish. If you’re serving rice, start cooking it before starting the preparation. Cook rice as directed on the packet.

In a medium mixing basin, whisk together all of the sauce ingredients.

Cut your vegetables and onion into bite-size pieces (the broccoli should be cut very tiny) so that they cook simultaneously.

Cut the chicken into 1-inch pieces. “Place the pieces in a basin. Garlic powder and pepper are sprinkled over the pieces. To blend, stir everything together. Stir in the cornstarch until the chicken is well covered.

2 tablespoons oil, heated in a large pan over medium-high heat. Allow a few minutes for the pan to heat up.

Shake off any excess cornstarch before adding the chicken pieces to the pan (do not overcrowd the pan – I recommend doing two batches). Cook for 4 minutes before flipping and cooking for another 3-4 minutes (I flip using tongs to make it easy). Brown the chicken and make sure it’s entirely done (165F). I add another tablespoon of olive oil to the pan for the second batch. Once the chicken is done, transfer each batch to a platter.

If the pan is dry, drizzle in a little olive oil (about a teaspoon) before adding the onions. Cook, stirring a few times, for 1 minute.

Cook for 3 minutes, often stirring, after adding the broccoli and peppers. Tender-crisp vegetables are ideal. If you want them to be softer, cook them a bit longer.

Return the chicken to the pan and add the sauce (whisk it quickly before pouring it in). Allow to bubble for less than a minute, swirling regularly to cover everything. Remove the pan from the heat. Serve right away with rice or noodles.